Smoked Chuck Roast Recipe (Texas Style)

This is the most tender, flavorful smoked chuck roast recipe you’ve ever had. It’s so easy to make and perfect for your next bbq! This smoked chuck roast turns out tender, juicy, and oh-so flavorful. You’re going to want to make this recipe on repeat all year long.

I love smoked chuck roast as an alternative to smoked brisket if you are cooking for a smaller crowd or just want a quicker cooking time. You can actually make a few chuck roasts at the same time to feed more people but still have that same shorter cook time!

But don’t worry, this Texas style smoked chuck roast recipe is just as tender and has just as much flavor as a good brisket. Your guests might not even know the difference!

Easy Smoked Chuck Roast Recipe

All you need is a few simple ingredients: chuck roast, salt, pepper, and granulated garlic. The smoke makes this meat turns out so flavorful that you honestly don’t need any other ingredients to flavor it.

Low and slow is the way to go for this large cut of meat – you’re going to cook this smoked chuck roast at a steady 250ºF for about 5-8 hours, depending on your smoker and your cut of meat.

This low temperature ensures all of the connective tissue is broken down and keeps the meat tender. High heat is generally not a good idea for smoking cuts like a chuck roast.

The perfect alternative to brisket – with the same great flavor!

Smoked chuck roast is often referred to as poor man’s brisket. And for a good reason!

You can get pretty much the same great flavor and texture as a beef brisket, but for much less money and in a more reasonable size. Especially if you’re just cooking for a small family. You just don’t need a giant cut of beef like a brisket.

It’s a little bit tougher cut of meat than a brisket, but most people probably wouldn’t know the difference when served smoked chuck roast vs. smoked brisket! It really turns out just as tender and flavorful! It’s the perfect candidate if you want a smaller cut of meat or want to save some money.

Chuck roast can usually roast quicker than a brisket as well, due to its smaller size. If you’re in a bit of a hurry or just don’t want to start your bbq at 4am, then smoking 2 chuck roasts instead of 1 larger brisket can be a great option for feeding a larger crowd!

Finding a chuck roast is also usually easier than finding a brisket, as it is one of the more common cuts of beef in grocery stores.

Ingredients to make this smoked chuck roast recipe

• 3 to 4 lb boneless beef chuck roast (do not trim excess fat)
• Coarse salt (2 Tbsp)
• Ground black pepper (2 Tbsp)
• Garlic granulated (2 tsp)

How to make smoked chuck roast

1. The first step is to remove the chuck roast from the refrigerator about 1 hour before beginning. You can take it out 2-3 hours before to get it closer to room temperature and cut down on the total cooking time. However, a room temperature roast that’s been out for a couple of hours may not have a nice, pretty pink smoke ring. The smoke ring is better with meat that still has some chill on it. Does the smoke ring matter? Not really. It’s just for looks and doesn’t affect the taste at all.

Next, you’re going to mix your salt, pepper, and garlic together in a shaker and sprinkle over the roast in an even layer on all sides. It’s important to get it nice and even so that each serving has the right amount of seasoning. You can also use a small bowl to mix everything together, but I recommend the shaker method for even application. I use just these simple seasonings to let the nice, beefy flavor shine.

2. Preheat smoker to 250 degrees F. We are going to cook this chuck roast low and slow. Set up for indirect heat. I use this cast iron heat deflector. You can use a foil pan, cookie sheet, or even a few layers of foil to catch drippings, if you would like, but it’s not necessary and I don’t bother. For my Big Green Egg, I use hardwood lump charcoal and a mix of hickory and applewood. Make sure to use plenty of large chunks of hardwood. Optional: wet half of the hardwood chunks to get a nice long smoke and deeper flavor penetration. My settings on the Big Green Egg for the smoking process are just a sliver open on the daisy wheel and about 1” open on the bottom vent.

3. Time to smoke! Place your roast on clean, preheated grill grates and place thermometer in the thickest portion of the roast. Close the lid and allow to smoke until the internal temperature of the meat reaches 165ºF. It’s important to make sure your wire rack is preheated! I don’t bother oiling the grill grates for smoking meats.

4. Wrap in butcher paper. Once the roast reaches 165ºF, remove using heat proof gloves and wrap in butcher paper. Place back onto the grill, seam side down, and replace the thermometer into the thickest portion. Close the lid and let the meat cook until the internal temperature reaches 200ºF for sliced beef and 208ºF to 210ºF for pulled beef. The lower temperature is what I usually do. I love it sliced! Plus, it takes less time!

5. Rest. The next step is to remove roast to a cutting board and allow to rest, still wrapped, for 1 hour.

6. Slice. Remove butcher paper and slice against the grain.

7. Serve with sliced pickles, pickled onions, biscuits (or white bread/Texas toast for an authentic Texas spread), and bbq sauce. Although, I don’t think this tender meat needs any sauce at all! Two of my favorite biscuit recipes are my 2-Ingredient Gluten Free Biscuits and my Keto Buttermilk Biscuits! So good! 

8. Store leftovers in a sealed container in the refrigerator for up to 5 days and the freezer for up to 3 months. 

Equipment needed to make smoked chuck roast

• Smoker – A traditional smoker, ceramic smoker (like the Big Green Egg), insulated charcoal grill, or an electric smoker like a pellet grill.
• Heat proof gloves – These gloves are a great way to handle the meat without having to mess with grilling tongs and/or a spatula. And for a large piece of meat, gloves are actually much safer since they reduce the risk of drops.
• Butcher paper – I buy this one off Amazon, but you can also usually find it at your local grocery store. I always go for peach butcher paper, which is nice and porous and allows the meat to breathe. Using foil or regular/white butcher paper will inhibit air circulation.
• Probe thermometer (I love this digital thermometer for all of my smoking and roasting!) – For the best results, it’s always a good idea to use a thermometer when smoking to get to the proper temperature! Unless you’re a pro. In which case, you’re probably not reading my recipe! I cannot stress enough the importance of a high quality temperature gauge when smoking or grilling meats! It can be especially important when you’re making something over higher temps like a tri-tip. Make sure to check out my Grilled Tri-Tip with Creamy Peppercorn Herb Sauce! Such a great recipe!
• Wood or pellets of choice. My favorite wood for this recipe is a mix of hickory and apple. Post oak will give you that traditional Texas bbq flavor if that’s what you’re looking for. You want wood chunks for a Big Green Egg (not wood chips).
• Hardwood lump charcoal – for a long smoke like this it’s important to use lump charcoal with plenty of big pieces. Smaller pieces and briquettes are not recommended. And please be sure to use 100% hardwood with no additives for a clean smoke.
• Cutting board – I like using a thick one with juice grooves like this one.
• Sharp slicing knife

What if I’m using a pellet smoker like a Traeger?

Using a pellet smoker is a great alternative to a traditional smoker. They are so easy to use and basically fool-proof! You still get all that great smoke flavor but with less babysitting the smoker. It’s a little bit like cooking in an oven!

The instructions for a pellet smoker are almost exactly the same as with a traditional smoker. The only differences are that you’ll be using pellets instead of hardwood chunks and charcoal.

Can I use a gas grill?

You could try to make this recipe on a gas grill, but I haven’t tried it myself. The cooking itself would be the same method and temperatures, but what you would be missing is that great smoke flavor you get from using real wood.

To get some smoke onto a gas grill, you could make a wood chip pouch out of aluminum foil (something like this). I generally don’t recommend cooking with aluminum foil though. Aluminum is a known neurotoxin and has been linked to dementia and Alzheimer’s, among other illnesses.

How long to smoke a beef roast

How long to smoke a beef roast depends on the size of your roast. You are going to cook this 3 to 4lb chuck roast at a steady 250ºF for about 5-8 hours, depending on your smoker and your cut of meat. Smaller beef roasts will take less time and larger beef roasts will need more time.

Smoking time can also vary from cut to cut, even when they are the same weight. Every piece of meat has different marbling and connective tissue, so a 3lb chuck roast can cook in 5 hours one time and take 6 hours the next time.

Make sure to leave plenty of extra time for variations in cook time! Nothing worse than leaving your guests waiting at a party. I like to finish everything well before people show up, just in case!

What if my chuck roast is smaller or larger than 3-4lb?

If your chuck roast is smaller than 3lb it will cook faster. It will rise to 165ºF more quickly and to the final 200ºF more quickly. You’ll likely shave off at least 1 hour.

If your chuck roast is larger than 4lb, then it will cook more slowly. It will take longer to rise to 165ºF and longer to rise to the final 200ºF. You will likely add at least 1 to 2 hours of smoking. Due to the low and slow method, this increased time is just inevitable.

For a larger chuck roast you could increase the temperature some if you’re running short on time and need to feed people, but the result won’t be quite as tender. Although I don’t recommend that unless absolutely necessary. And don’t skip the resting period! That’s super important for tender meat.

My chuck roast is stuck at 165/170ºF! What’s happening??

You’re in the stall! This is totally normal. Don’t panic. When the meat hits between 160-170ºF it will go through a stall and the temperature won’t increase much. I’m talking like 1º in an hour. Again, totally normal. Just stay the course and trust the cooking process. It will start to pick up some speed with the temperature after the stall period.

Can I use bone-in chuck roast?

I generally recommend using a boneless chuck roast for this smoked chuck roast recipe. Most chuck roasts are sold boneless and they are much easier to carve once cooked.

BUT if you have a bone-in chuck roast and you’re looking for a good way to cook it then this recipe will work perfectly! The cooking instructions actually don’t change at all for a bone-in roast.

Can I make smoked chuck roast in a slow cooker?

Yes! If you don’t have smoker, then you can absolutely make a chuck roast in a slow cooker or crock pot. This will be more like a classic pot roast but with bbq flavor.

Just cook the chuck roast on low heat with beef stock or beef broth, apple cider vinegar, sea salt or kosher salt, pepper, and liquid smoke.

This method is perfect for a weeknight meal and you can leave it to cook all day while you’re at work! Not as good as the traditional way, but still super delicious!

You can use the braising liquid to make an awesome gravy as well! For the best flavor, just reduce the au jus on the stovetop over medium heat in a saucepan and thicken with cornstarch.

What to serve with this smoked chuck roast recipe

Smoked chuck roast is the perfect centerpiece for any meal, in any season. But we can’t forget the sides!

Although big slices of Texas toast are traditional for Texas bbq, my favorite way to serve this smoked chuck roast is with my Keto Buttermilk Biscuits or my 2-Ingredient Gluten Free Biscuits. I just love a good biscuit! And both of these recipes are super easy to make.

And you can’t have Texas-style bbq without pickled onions and pickles! Those are just essential and one of the best ways to compliment the smoky flavor of the smoked beef roast.

Some other yummy sides are my Creamy, Tangy Purple Coleslaw and my Cucumber Dill Salad. This coleslaw is one of my most popular recipes! And I basically live off of the cucumber dill salad all summer long. Not even kidding! It’s so good!!

Some other yummy dishes to serve with smoked chuck roast:

• Paleo Peach Cobbler
• Paleo Blueberry Cobbler (my all-time favorite dessert!)
• Crispy Salt and Vinegar Potatoes
• Roasted Rosemary Beets
• Gluten Free Lobster Mac ‘n Cheese (I mean, how can you not??)

If you’re looking for a sugar-free bbq sauce, I love this one and this one! And if you want a classic, you can’t go wrong with Stubb’s. Straight from Austin, Texas. Fun fact: I lived in Austin for 3 years when I was growing up!

How long does leftover smoked chuck roast last?

Leftovers are good for about 5 days in the refrigerator in a sealed container or about 3 months in the freezer.

How do I get the most tender smoked chuck roast?

To get the most tender smoked chuck roast, you are going to use the low and slow method. It’s important not to rush the process to get the most tender results.

The 1 hour rest time is also super important for the most tender smoked chuck roast! This allows the juices to redistribute themselves in the meat and locks in all the juicy goodness.

Some alternate ingredients you could use:

• Garlic powder
• Onion powder
• Brown sugar
• Specialty spice rub (dry rub)
• Coffee

Looking for more tasty beef recipes? Check these out!

• GRILLED TRI-TIP WITH CREAMY PEPPERCORN HERB SAUCE
• HOW TO COOK MELT IN YOUR MOUTH ROAST BEEF
• SURF AND TURF SALAD WITH GARLIC PEPPERCORN DRESSING
• CHEESY CAULIFLOWER SHEPHERD’S PIE (KETO, LOW CARB, GLUTEN FREE)
• KOREAN GROUND BEEF AND BROCCOLI BOWLS
• SIMPLE BISON RANCH STEAK

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Smoked Beef Chuck Roast Recipe (Texas Style)

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Whole30

4.95 from 39 votes

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This is the most tender, flavorful smoked chuck roast recipe you've ever had. It's so easy to make and perfect for your next bbq! This smoked chuck roast turns out tender, juicy, and oh-so flavorful. You're going to want to make this recipe on repeat all year long.

Prep Time: 3 minutes mins

Cook Time: 6 hours hrs

Servings: 8 servings

Ingredients 

• 3 to 4 lb boneless chuck roast
• 2 Tbsp coarse salt
• 2 Tbsp ground black pepper
• 2 tsp granulated garlic
• Hardwood of choice*
• Hardwood lump charcoal

Instructions

• Season chuck roast.

  Remove chuck roast from the refrigerator about 1 hour before beginning. Mix salt, pepper, and garlic together in a shaker and sprinkle over the roast in an even layer on all sides. It’s important to get it nice and even so that each serving has the right amount of seasoning**.
• Preheat smoker to 250ºF and set up for indirect heat. For my Big Green Egg, I use hardwood lump charcoal and a mix of hickory and applewood. Make sure to use plenty of large chunks of hardwood. Optional: wet half of the hardwood chunks to get a nice long smoke and deeper flavor penetration. My settings on the Big Green Egg are just a sliver open on the daisy wheel and about 1” open on the bottom vent.
• Time to smoke! Place your roast on clean, preheated grill grate and place thermometer in the thickest portion of the roast. Close the lid and allow to smoke until the temperature reaches 165ºF. 
• Wrap in butcher paper. Once the roast reaches 165ºF, remove using heat proof gloves and wrap in peach butcher paper. Place back onto the grill, seam side down, and replace the meat thermometer into the thickest portion. Close the lid and allow to smoke until the temperature reaches 200ºF for sliced beef and 208ºF to 210ºF for pulled beef.
• Rest. Remove roast to a cutting board and allow to rest, still wrapped, for 1 hour.
• Slice. Remove butcher paper and slice against the grain.
• Serve with sliced pickles, pickled onions, biscuits (or white bread/Texas toast for an authentic Texas spread), and bbq sauce. Although, I don’t think this tender meat needs any sauce at all! Two of my favorite biscuit recipes are my 2-Ingredient Gluten Free Biscuits and my Keto Buttermilk Biscuits! So good! 
• Store leftovers in a sealed container in the refrigerator for up to 5 days and the freezer for up to 3 months. 

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

*My favorite wood for this recipe is a mix of hickory and apple. Post oak will give you that traditional Texas bbq flavor if that’s what you’re looking for. You want wood chunks for a Big Green Egg (not wood chips).

**Please note that not all of the seasoning blend will be used. You want to get a nice even layer on the meat and season like you would any other bbq. Some of the seasoning mix will fall to the cutting board and some will likely remain in the shaker bottle. If you use the entire amount of seasoning, it will be too salty. And if your chuck roast is smaller than 3lb then you definitely want to take care not to over salt it. Likewise, if you have a chuck roast larger than 4lb then you may end up using most of the seasoning blend. 

Category:

• American
• Beef
• Dairy-Free
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Grilling / Smoking
• Keto
• Low Carb
• Main Dish
• Memorial Day / 4th of July / Labor Day
• Paleo
• Party Food
• Roasts
• Summer
• Whole30
• Winter

Author: Kit

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